So, I’ve been trying to get rid of all those little seeds that accidentally sneak onto my cutting board and into my morning smoothies. Turns out, those resistant black specks make the best surprise in homemade pops. They add a burst of saltiness—like a tiny ocean wave in your mouth—that’s totally unexpected but oddly addictive.

Found myself just peeling watermelon chunks and biting into the pulp, thinking about how strange it is that something so simple can hit differently when you have it frozen. No fancy ingredients, no fuss. Just pure, juicy watermelon, slightly chilled and textured with that gritty grit of seeds.

This feels like the sort of thing that sneaks up on you. Everyone’s distracted by fancy pops these days, but this? Feels honest. Like, you could be reading on your porch late at night and suddenly realize this crush of cold, salty sweet is exactly what you needed.

What Goes Into These Watermelon Seeded Popsicles?

This recipe keeps things minimal yet refreshing, relying on just two ingredients that work in harmony. Each one has a purpose, contributing to both taste and texture:

Watermelon (4 cups, peeled and chopped): The hero of this recipe. Juicy, naturally sweet, and hydrating, watermelon forms the base of the popsicles. Retaining some of the seeds not only gives a rustic appearance but also highlights the natural identity of the fruit.
Sea Salt (½ teaspoon): A small amount of salt goes a long way. It sharpens the sweetness of the watermelon, balances flavours, and adds a subtle savoury edge that makes the popsicle more refreshing.

Step By Step Method To Make Salted Watermelon Seed Popsicles

Step 1: Prepare the fruit
On a clean cutting board, peel and chop the watermelon into manageable chunks. Keep some seeds intact, as they will add visual appeal once frozen. Measure about 4 cups of the chopped fruit.

Step 2: Blend the mixture
Transfer the watermelon chunks into a blender. Add ½ teaspoon of sea salt and blend on high speed for around 30 seconds. The goal is a smooth, evenly mixed liquid that retains the bright colour of the fruit.

Step 3: Fill the moulds
Carefully pour the blended mixture into popsicle moulds, leaving a little space at the top to allow for expansion during freezing. Insert wooden sticks into each mould and place them on a flat surface in the freezer.

Step 4: Freeze until firm
Allow the popsicles to freeze for at least 4 hours, or until they are completely solid. The seeds will be suspended within the popsicles, giving them a distinct, natural texture.

Step 5: Unmould and serve
Once frozen, release the popsicles by running warm water along the outside of the moulds for a few seconds. Gently pull them out and serve immediately. The salted sweetness paired with the seed-speckled look makes for a simple yet striking summer treat.

Salted Watermelon Seed Popsicles

This recipe involves blending ripe watermelon flesh with seeds and a touch of salt, then freezing the mixture into popsicles. The final product has a juicy, icy texture with unexpected salty crunch from the watermelon seeds, creating a refreshing and texturally interesting frozen treat.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Servings: 4

Course: Main Course

Cuisine: American

Calories: 50

Ingredients Equipment Method

Ingredients

4 cups watermelon chunks seeded watermelon, peeled and chopped
1/2 teaspoon sea salt to enhance flavor and add saltiness to the popsicle

Equipment

Blender
Popsicle molds
Knife
Cutting board
Measuring cups

Method

Use a knife and cutting board to cut the watermelon into smaller chunks, ensuring some seeds are included. Measure out 4 cups of the chopped watermelon.
Place the watermelon chunks into a blender and add 1/2 teaspoon of sea salt. Blend on high until the mixture is smooth and evenly combined, about 30 seconds.
Pour the blended watermelon mixture into popsicle molds, leaving a small gap at the top for expansion. Insert sticks and place the molds on a flat surface in the freezer.
Freeze the popsicles for at least 4 hours or until fully solid. The mixture should become firm, with visible seeds encased in ice.
Remove the popsicles from the molds by running warm water around the outside for a few seconds. Gently pull to release each frozen treat, showcasing the seed-studded icy texture.

Sometimes the little overlooked parts of food—like those stubborn seeds—are the best clues. Turns out, the secret ingredient was hiding in plain sight all along. Who knew that rediscovering what we toss away might just turn into the most refreshing moment of the season?

Mayank

I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.